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Saturday, January 5, 2013

New Year’s Eve is always a fun celebration with family and
friends, reminding you of all that’s happened in the past year. Whether it’s
significant life events, good things that happened with work, or celebrating
the fact that the Mayans were wrong, NYE is a wonderful moment for good foods
and good friends.

Last year for our New Year’s celebration, I brought Dark
Chocolate Orange Crème Brûlée to the holiday party I attended. You can check
out the recipe here. It was such a hit last year that I was asked to bring more
crème brûlée this year. When I was at the store shopping for food, I found some
great raspberries that inspired me to make an orange raspberry crème brûlée.
This dessert consists of orange infused custard, cooked with fresh raspberries
and topped with a caramelized sugar.

Caramelize the sugar in the broiler for 30 seconds if you do
not own a torch.

Active Prep Time 15 minutesBake Time 45 minutes

Inactive Prep Time 1 hour

Ingredients

1 quart heavy cream

zest of 4 oranges

zest of 1 lemon

3 tbsp orange juice

1 tsp vanilla

6 egg yolks, room temperature

1/2 cup sugar

1/4 cup raspberries, chopped

1/2 cup sugar for caramel topping

Steps

Preheat the oven to 325F. Evenly distribute the raspberries in 6 ramekins. Place the ramekins in a large pan that is at 2-3" deep.

In a microwave safe bowl, combine the cream, zest, juice, and vanilla. Microwave for about 45 seconds or until lukewarm. In a separate bowl, whisk the yolks and 1/2 cup sugar together until the eggs become a pale yellow. Whisk the cream into the eggs until slightly foamy.

Evenly distribute the custard into the 6 ramekins, and fill the pan with 1 1/2" of hot water. Place the pan in the preheated oven and bake for 45 minutes, or until the custard slightly giggles when moved. Let the custard rest at room temperature for 10 minutes, and then refrigerate for 50 minutes.

Remove the custards from the refrigerator, and dust the tops of each custard with the remaining sugar. Using a torch, caramelize the sugar topping until a hard shell forms on the top of each. Serve with fresh raspberries and enjoy!